Name: Gochujang Potatoes and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean-inspired
Ingredients: 1.5 lbs small yellow potatoes, quartered; 1 (15-ounce) can chickpeas, rinsed and drained; 1 medium red onion, cut into wedges; 1 red bell pepper, seeded and cut into 1-inch pieces; 3 tablespoons gochujang (Korean chili paste); 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup (for a vegan option); 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1/4 teaspoon black pepper; 2 tablespoons olive oil or other neutral oil; Optional garnishes: toasted sesame seeds, sliced green onions

Description

A flavorful and easy sheet pan recipe featuring tender potatoes, crispy chickpeas, and vibrant vegetables coated in a delicious gochujang sauce. Perfect for a quick weeknight meal.

Ingredients

Scale

1.5 lbs small yellow potatoes, quartered
1 (15-ounce) can chickpeas, rinsed and drained
1 medium red onion, cut into wedges
1 red bell pepper, seeded and cut into 1-inch pieces
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup (for a vegan option)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/4 teaspoon black pepper
2 tablespoons olive oil or other neutral oil
Optional garnishes: toasted sesame seeds, sliced green onions

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Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, grated ginger, and black pepper.
3. Add the quartered potatoes, rinsed and drained chickpeas, red onion wedges, and red bell pepper pieces to the bowl with the gochujang sauce.
4. Drizzle olive oil over the ingredients and toss to coat everything evenly.
5. Spread the coated ingredients in a single layer on the prepared baking sheet. Avoid overcrowding.
6. Roast for 25-35 minutes, stirring or flipping halfway through, until potatoes are tender and golden brown, and chickpeas are slightly crisped.
7. Remove from oven and garnish with toasted sesame seeds and sliced green onions, if desired.

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven for best texture, or gently in a skillet.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Korean-inspired

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 15g
Sodium: 600mg
Fat: 12g
Carbohydrates: 55g
Fiber: 10g
Protein: 10g